As promised from yesterday’s post, here is my recipe for garlic scape and Swiss chard pesto. When my farmer friend Molly brought me a bag of garlic scapes I wasn’t even sure what they were and she explained they were the edible tops of garlic plants. Who knew?
I wasn’t sure what to make with them so I did a little search and found this recipe for garlic scape pesto. Reading some of the comments, however, made me think it was way too many garlic scapes and needed a little something else. Enter the Swiss chard. I modified the original substantially and was really happy with the result: a filling, healthy, perky little pesto that I devoured. If you’re not feeling the pasta, I also used this as a sauce base for pizza and Oh.My.God.
Recipe notes: To make this recipe vegan, simply omit the cheese and add more pistachios or other nut. For a little kick of heat, add the half jalapeno. I don’t recommend any more than that because the garlic scapes have a kick as well.
- 5 large garlic scapes
- 2 cups torn Swiss chard leaves (not the stems)
- 1/2 cup unsalted pistachios
- 1/3 cup finely grated Parmigiano-Reggiano
- 1 tsp. kosher salt
- Pinch black pepper
- 1/3 cup olive oil
- 1/2 jalapeno, seeds removed (optional)
- 1 pound cooked pasta
- Process all ingredients from garlic scapes to black pepper in a food processor until finely chopped. With the motor running, slowly pour the oil through the opening. Process until smooth, stop, and taste. Adjust seasoning as needed.
- Toss cooked pasta with the pesto or spread on bread, pizza dough, etc.
- Keeps in the fridge, covered, for 1 week or frozen for a month.